Using Briess Smoked Malt which is Cherry wood smoked, I can reverse the Pale malt and Smoked Malt amounts.
According to Briess; "10-20% - Pronounced smoke character in lighter styles like Scottish Ales and Oktoberfests"
I would like to get close to the bamberg Original Schlenkerla Smokebeer , which i know uses 100% smoked malt. I know i cant get there with a Partial mash. But i would like to get as close as possible.
Regarding the Hops, From what i understand with Rauchbier Flavor and Aroma hops are not a pleasant contrast with the Smoke Flavor. Hence the single boil addition. If there is a good balance hops/smoke, i would like to know
On Deck: Pumpkin Ale, Schwarzbier
Bottled: Bock (2nd Place OSHC), Honey Blonde Ale, American Pale Ale, India Pale Ale, Oktoberfest, Hefeweizen.